Homemade Baked Beans Recipe from Scratch

No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor.

Baked beans have a very long history stemming all the way back to Native American tribes. They would soak native or “navy” beans with bear fat, venison meat, and maple syrup and then cook them over the open fire for long periods of time until tender.

Fast forward to the present day and we still are essentially preserving that same ancient method of slow cooking beans with sweeteners and protein. This dish is loved globally and is an excellent source of protein, fiber, and healthy fat.

Ingredients for this recipe:

• 1 pound dried navy beans
• 6 strips thick-cut bacon, cut into thick slices
• 2 medium-size peeled and small diced yellow onions
• 3 finely minced cloves of garlic
• ½ seeded and small diced red bell pepper
• ½ seed and small diced green bell pepper
• 1 cup tomato puree
• 3 tablespoons yellow mustard
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1/3 cup molasses
• 1/3 cup packed light brown sugar
• dash of hot sauce
• 3 cups beef stock
• salt and pepper to taste

Serves 10

Prep Time: 10 minutes

Cook Time: 3 hours

Procedures:

1. Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight.
2. Preheat the oven to 325°.
3. Drain the beans, rinse them, and set them aside.
4. In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes.
5. Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally.
6. Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally.
7. Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt, and pepper, and mix until completely combined.
8. Cover with a lid and bake in the oven at 325° for 2 to 2 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark.
9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.

Chef Notes:

Make-Ahead: You can make these up to 1 day ahead of time, simply reheat them before serving.

How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat in the microwave.

How to Store: Cover and store for up to 7 days. Cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.

If you don’t have a Dutch oven pot you can use your favorite oven-safe pot with a lid.

To slow cook these, simply follow procedures 2-4 on the sauté function, and then once you add in all of the ingredients, slow cook on high heat for 6-7 hours.

You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.

Swap out the dried beans for 6 15-ounce canned beans and reduce the baking time to 30 minutes. In addition, remove the beef stock completely.

[chica-mbkz]

I just finished cooking recipe for baked beans, Oh! my goodness. Delish, good. Thank you, Chef for sharing all your recipes

[JoeYourCookingGuide]

I love how the fond kept lifting from the pan throughout the cooking process. The thick cut bacon was my favorite ingredient and made the perfect crispy garnish. Nothing better than homemade!

[luvallakunchala]

Ty, for sharing this recipe, I made it today, it was delicious, I got a lot of compliments for it. I did bake it for 6 hrs for the beans to cook, next home I will semi cook the bean.

[OTseven]

Thx for showing each step. I'm IN !! Great video . Can't wait to try this out.

[giannabarbee]

I just came back to say that I made this for thanksgiving and it was a hit!! Even when made by me (an inexperienced but eager to learn college student)! thank you chef!

[TI-Daddy]

I’ve been struggling with an old recipe. I know this new one will be terrific. Thanks as always!

[susanurquhart]

So awesome they actually followed the instructions this time thank you for making my day

[kittykat]

I used to live in Maine and used salt pork. I no longer eat meat and baked beans are delicious even without meat.

[megegert]

I am definitely going to make these beans. Nice tip on the onions

[robintorres]

I made these for the first time for the last get together in our family. Hands town the best beans on earth. Takes time but they love them.

[Doug]

Those beans look amazing. Got to try this recipe.

[jacquelinetherrien]

I also use the ham water from the easter ham also cut up leftover ham!!

[belindafair]

Looks delicious! must make.
As always, thanks for sharing your awesome recipes.

[davemeyers]

This bean recipe rocks, I added 8 Oz. of Guinness stout to the pot! My local German deli makes huge smoked pork knuckles which also went in the pot! Thanks for sharing Chef Billy!!

[nikoley]

Just to make sure anyone watching this make sure you boil your beans before you add any mixtures as the beans will still be hard after cooking

[joycebrannen]

My Beans are Soaking! Think I found my Recipe! Tnx for Sharing!

[mikes]

It's six thirty in the morning, I'm at work watching you make beans. I wouild love some tips If I put this on my smoker (WSM)

[Holmer]

I love making baked beans. It’s even better on the grill. Thanks for the recipe.

[wannabelikegzus]

Pro-tip: salt the water when you soak the beans. It softens up the skin of the beans and adds a ton of flavor to the end product.

[harrelljme]

Second time cooking in three days. The beans have the consistency of pebbles. I have kept plenty of moisture in the pot.